Position Overview
The Director of Food and Beverage is accountable for the strategic, financial, and operational leadership of the hotel’s full F&B portfolio, including:
A large- scale banqueting operation servicing up to 1,500 guests.
Bar, lounge, in- room dining, and any satellite venues as applicable.
Two all- day- dining restaurants (Mediterranean with Italian signatures and Asian with Chinese accents).
The role drives commercial performance, service excellence, guest satisfaction, operational governance, and organisational capability across all F&B touchpoints.
Key Responsibilities
Strategic Leadership
Develop and implement an F&B strategy aligned with market positioning, revenue objectives, brand standards, and owner expectations.
Analyse market trends, competitive sets, and customer insights to maintain relevance and competitive advantage.
Lead long- term planning for menu evolution, outlet positioning, pricing strategy, and event portfolio growth.
Operational Excellence
Oversee end- to- end service delivery for restaurants, bars, IRD, and banquet operations.
Ensure consistent execution of service standards, SOPs, upselling protocols, LQA requirements, and guest- journey frameworks.
Maintain strict control of hygiene standards, HACCP compliance, licensing, and safety governance.
Drive operational readiness for large- scale events, coordinating logistics, staffing, staging, and communication across departments.
Financial and Commercial Management
Collaborate with Sales and Marketing to build high- yield event packages, promotions, and revenue- generating activations.
Oversee budgeting, forecasting, CAPEX planning, menu engineering, and pricing models for all outlets.
Ensure disciplined cost control for labour, food, beverage, and operating supplies.
Deliver F&B financial performance across revenue, profitability, cost ratios, and productivity metrics.
People Leadership and Culture
Build a high- performance F&B leadership team including Restaurant Managers, Bar Manager, Banquet Operations Manager, and Head Sommelier.
Drive labour planning, rostering optimisation, and engagement metrics.
Implement succession planning, structured training, coaching, and performance management systems.
Foster a culture grounded in accountability, guest service excellence, and cross- department collaboration.
Banqueting and Events Leadership
Partner with Sales, Events, and Culinary to design compelling banquet packages and bespoke event solutions.
Oversee all banqueting operations, ensuring flawless execution for events up to 1,500 guests.
Ensure scalable systems for mass service, including staging, bar management, cashless systems, and guest- flow control.
Conduct pre- event briefings, manage critical paths, and oversee service delivery, timing, and client satisfaction.
Beverage and Wine Program Governance
Ensure stock accuracy, cost control, and compliance with licensing regulations.
Build signature beverage offerings tailored to each outlet’s culinary identity.
Oversee beverage strategy, product curation, supplier negotiations, and wine list engineering.
Cross- Department Collaboration
Drive alignment with brand, owner, and corporate frameworks.
Work closely with the Executive Chef on menu development, cost governance, and operational optimisation.
Partner with Rooms, Finance, Sales, and Marketing to deliver integrated service outcomes.
Sustainability and Compliance
Implement ESG- aligned F&B strategies including waste management, energy efficiency, and local sourcing initiatives.
Maintain audit- ready documentation for all compliance requirements.
